Sarah’s Cooking Corner – Pesto Pasta (By Sarah Sutherland)

This savory 1 skillet meal is a fast and easy solution for busy weekday suppers. The sunflower seeds add an interesting twist to the traditional pesto dish, although they may be omitted for those with nut allergies. Whole wheat pasta may be substituted for a healthier option. My family enjoys this meal served with 3 Ingredient Muffin Biscuits, so I’ve included the recipe for them beneath the pesto recipe. Enjoy!

Directions:

Melt the butter in a large skillet. Add the garlic and onions; saute until the onions are caramelized. Set aside in a bowl.

The onions should caramelize in the butter and garlic. You may need to add more butter if the onions seem to be sticking to the skillet.

Saute sunflower seeds, mushrooms, and chicken pieces in olive oil. Add the onions when the chicken pieces are cooked through with no pink in the center. Mushrooms should turn dark. Add salt, pepper, and parsley to taste.

Add the cooked pasta to the sauteed mixture and reduce the heat to a simmer.

Prepare the pesto seasoning as directed on the package itself. Pour the pesto over the sauteed mixture and toss well. Cook until warmed through, about 3 more minutes.

Bonus Feature: 3-Ingredient Muffin Biscuits

Ingredients:

1 cup self-rising flour – 1/2 cup milk – 2 Tablespoons mayonnaise

Directions:

In a bowl, cut together the mayonnaise and the flour until mixture resembles coarse crumbs. Add the milk; combine to form a soft, sticky dough.

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